I gots a wine...I needs a name!

[badgerpup]

Here's the recipe: (from my records)

1 6lb (#10) can pineapple chunks in unsweetened pineapple juice
1 ½ gallons extra unsweetened pineapple juice
12 lbs BROWN cane sugar
1 can Orange Juice concentrate (country style, with pulp, NOT calcium enriched)
2 cups raisins
4 tablespoons ground ginger
2 tablespoons ground cinnamon
10 whole cloves
10 allspice berries

1 ½ gallons water

2 tsp pectic acid
1 package Lalvin EC1118 wine yeast

Start date 2/17/2007
Dissolved brown sugar in 1 ½ gallons hot water. Added syrup to extra pineapple juice in primary fermenter. Pureed pineapple chunks and raisins, added to syrup, along with orange juice concentrate. Added pectic acid and spices, cooled until temperature OK for pitching.

I used whole cloves and allspice berries this time since it will be easy to remove them when it comes time to strain the product. The extra pineapple juice* filled the five-gallon fermenter to within one inch of the top, and that isn’t enough headspace for when it starts fermenting. I placed about 3/4 gallon into a separate jug to avoid overflow and mess.

* I saved the pineapple juice from my last several cans of pineapple chunks and froze it until needed. Maybe I can finally get a recognizable pineapple flavor. The must has a fruity, luscious scent, with a nice balance of pineapple and orange, but I had to kick up the ginger and cinnamon a bit. Hopefully the whole clove and allspice flavors will start to leach through, as it is a bit bland at the moment. The ground ginger and cinnamon are fresh enough that I shouldn’t need anymore.

2/17/2002 Start new batch as listed above. Pitched with Lalvin EC1118 at 11:45 PM.
Two containers, as there was too much product to safely trust to a single 5-gallon fermenter.

2/18/2007 Strong fermentation activity noted in both airlocks at 8:30 AM

11/10/2007 Strained into secondary fermenter. Had been sitting so long that most of sediment precipitated out.

Taste is very dark and rich. Like rum, only smoother and without the alcohol ‘bite’.
Very deceptive, however, since it leveled out at farkin’ 24% alcohol.
*******(end of record quote.)****

I'm going to be adjusting it with some oak chips and vanilla and tincture of time.
Doesn't taste a thing like pineapple, but it's GOOD. It needs a name that is NOT a 'Captain Morgan' or 'Captain Jack Sparrow' knockoff.
It's a good wine, full bodied, kick like a Missourah mule and it's gonna get better.
Any ideas? Please? 'Pineapple Spice' is truth in advertising...but not in flavor.
Thanks! :pals:

[seemunkee]

1. Spice Islands

Sounds interesting.

[Heidi]

2. I don't know about a name, but I have a suggestion for the user instructions.

"Chase eight hours later with at least 24 ounces of ice cold water."

:evilgrin:

[meegbear]

3. Caribbean Splash

[Inchworm]

4. Haole Pidgin

Sounds Yummmmy

All the sugars.. all the alcohol. I'm still sipping on last year's apple wine. It sort of became evil because every time I drank it I'd get plowed. I'm a beer guy (well and wine but not high test)

:applause:

[flvegan]

5. "One Night At Midlodem's"

:rofl:

[MrMickeysMom]

6. Citrin Smooth Truffel

Don't ask my why I said that- I just closed my eyes and wanted a glass... :P

[dembotoz]

7. shark blood

and if you choose this name i want a glass of it...

[Orsino]

8. Hugger-Mugger

The taste is warm and sweet, but it sneaks up on you, knocks you out and takes your bail money.

And then the photos wind up on the Internet.

[zabet]

9. Scorpion Juice

24% alcohol, with sting.

[AllegroRondo]

10. 24% !!!!! - you're my hero!

:beer:

[xchrom]

11. i think you named it -- missourah mule.

[quip]

12. Cuivre Reserve Château Bottled Nuit San Wogga Wogga

:toast:

[badgerpup]

25. I see what you did there...

s'got a bookay like an aborigine's armpit. :rofl:

[quip]

28. You've read the review!

It's a pity, because a lot of people in this country pooh pooh Australian table wines! :rofl:

[Fire Walk With Me]

13. The Copacabana.

;)

[DarkTirade]

14. 24%? Jesus... I didn't know any wine yeasts went that high.

The highest ones I've seen usually top off at 18%.

[Maine-ah]

15. dude, that's not wine.

[flying_wahini]

16. how 'bout Old Thumbsucker ?

hmmm?

[bif]

17. Crocodile Bile

[trof]

18. Call it 'Ishmael'.

[Gonzo Gardener]

19. Piña Noir

Sounds interesting. I'd like to try it!

[Rabrrrrrr]

20. Sloan's Dumpster Hat Trick

[carly denise pt deux]

21. Tropical comfort

Carly

[Ilsa]

22. Citric Cyclone? Pegu Potion? nt

[badgerpup]

23. Thank you guys for your time and ideas....

For some reaons, most of my wines do tend to be a bit 'beefy' (above specs) in the alcohol department. For this one I used a champagne yeast, the Lalvin EC 1118 which has a pretty high tolerance for alcohol to begin with. What between the acidity of the pineapple juice and whatever the other ingredients brought to the party, the yeast was obviously very happy and exceeded specs. Think the wimpiest wine I've ever turned out was a %13, and that one was bone dry, needed adjusting, and came up to a respectable 17% and a decent flavor.

The recipe listed is a tried and tested one, BTW. Give it a try, if you like. The brown sugar is what gives it the 'rum' taste', methinks.
It's exactly what I used; I keep very careful notes, and while your mileage may vary, it shouldn't vary too much.
Make sure your brewing equipment is sterile and that you get a good seal on your airlock...use a pectic acid, because that will help your pineapple wine to clear...orange juice and raisins will give you the citrus and tannin along with a rich flavor that goes well with the pineapple and spices. GO VERY GENTLY WITH THE CLOVES.
They are a dragon and add a bitterness to the finished product that may take several years to mellow out.
Give it a try, have fun, and lemme know whatcha get!
Thanks for the ideas :grouphug:

[Richard Steele]

24. "Prison ain't so bad. You can make Sangria in the terlet."

nm

[datasuspect]

26. "pruno"

[Bucky]

27. What's wrong with "Badgerpup Wine"?

I'd buy it.

[Sugar Smack]

29. You can call it "Gold".

It sounds wonderful, very rich. And my thinking in my reply was that whenever the crash comes and people have to trade, you'll be among the most popular.

:toast: